Chemistry for Changing Times
14th Edition
ISBN: 9780134212777
Author: John W. Hill; Terry W. McCreary
Publisher: Pearson Education (US)
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Question
Chapter 17, Problem 4CGP
(a)
Interpretation Introduction
Interpretation:
Addtives used in soft drink should be identified.
Concept introduction:
Food additives are required for the preservation of the food for long time so that due to the changes in the environment the food not get ruined.
Sorbic acid, citric acid, aspartame, sucrose all are used as food addtive in various food items.
(b)
Interpretation Introduction
Interpretation:
Addtives used in Beer should be identified.
Concept introduction:
Food additives are required for the preservation of the food for long time so that due to the changes in the environment the food not get ruined.
Sorbic acid, citric acid, aspartame, sucrose all are used as food addtive in various food items.
(c)
Interpretation Introduction
Interpretation:
Addtives used in Dried soup mix should be identified.
Concept introduction:
Food additives are required for the preservation of the food for long time so that due to the changes in the environment the food not get ruined.
Sorbic acid, citric acid, aspartame, sucrose all are used as food addtive in various food items.
(d)
Interpretation Introduction
Interpretation:
Addtives used in Can of Soup should be identified.
Concept introduction:
Food additives are required for the preservation of the food for long time so that due to the changes in the environment the food not get ruined.
Sorbic acid, citric acid, aspartame, sucrose all are used as food addtive in various food items.
(e)
Interpretation Introduction
Interpretation:
Addtives used in Fruit drink should be identified.
Concept introduction:
Food additives are required for the preservation of the food for long time so that due to the changes in the environment the food not get ruined.
Sorbic acid, citric acid, aspartame, sucrose all are used as food addtive in various food items.
(f)
Interpretation Introduction
Interpretation:
Addtives used in Cake should be identified.
Concept introduction:
Food additives are required for the preservation of the food for long time so that due to the changes in the environment the food not get ruined.
Sorbic acid, citric acid, aspartame, sucrose all are used as food addtive in various food items.
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⚫ worksheets.beyondlabz.com
5 (a). Using the peak information you listed in the tables for
both structures, assign each peak to that portion of the
structure that produces the peak in the NMR spectrum. Draw
this diagram on your own sheet of paper and attach the sketch
of your drawing to this question.
Question 6
5 (b). Using the peak information you listed in the tables for
both structures, assign each peak to that portion of the
structure that produces the peak in the NMR spectrum. Draw
this diagram on your own sheet of paper and attach the sketch
of your drawing to this question.
Question 7
6. Are there any differences between the spectra you obtained
in Beyond Labz and the predicted spectra? If so, what were
the differences?
<
2. Predict the NMR spectra for each of these two
compounds by listing, in the NMR tables below, the
chemical shift, the splitting, and the number of
hydrogens associated with each predicted peak. Sort the
peaks from largest chemical shift to lowest.
**Not all slots must be filled**
Peak
Chemical Shift (d)
5.7
1
Multiplicity
multiplate
..........
5.04
double of doublet
2
4.98
double of doublet
3
4.05
doublet of quartet
4
5
LO
3.80
quartet
1.3
doublet
6
Peak
Chemical Shift (d)
Multiplicity
Chapter 17 Solutions
Chemistry for Changing Times
Ch. 17 - Prob. 1RQCh. 17 - Prob. 2RQCh. 17 - Prob. 3RQCh. 17 - Prob. 4RQCh. 17 - Prob. 5RQCh. 17 - Prob. 6RQCh. 17 - Prob. 7RQCh. 17 - Prob. 8RQCh. 17 - Prob. 9RQCh. 17 - Prob. 10RQ
Ch. 17 - Prob. 11RQCh. 17 - Prob. 12RQCh. 17 - Prob. 13RQCh. 17 - Prob. 14RQCh. 17 - Prob. 15RQCh. 17 - Prob. 16RQCh. 17 - Prob. 17PCh. 17 - Prob. 18PCh. 17 - Prob. 19PCh. 17 - Prob. 20PCh. 17 - Prob. 21PCh. 17 - Prob. 22PCh. 17 - Prob. 23PCh. 17 - Prob. 24PCh. 17 - Prob. 25PCh. 17 - Prob. 26PCh. 17 - Prob. 27PCh. 17 - Prob. 28PCh. 17 - Prob. 29PCh. 17 - Prob. 30PCh. 17 - Prob. 31PCh. 17 - Prob. 32PCh. 17 - Prob. 33PCh. 17 - Prob. 34PCh. 17 - Prob. 35PCh. 17 - Prob. 36PCh. 17 - Prob. 37PCh. 17 - Identify each of the following vitamins as water...Ch. 17 - Prob. 39PCh. 17 - Prob. 40PCh. 17 - Prob. 41PCh. 17 - Prob. 42PCh. 17 - Prob. 43PCh. 17 - Prob. 44PCh. 17 - Prob. 45PCh. 17 - Prob. 46PCh. 17 - Prob. 47PCh. 17 - Prob. 48PCh. 17 - Prob. 49PCh. 17 - Prob. 50PCh. 17 - Prob. 51PCh. 17 - Prob. 52PCh. 17 - Prob. 53PCh. 17 - Prob. 54PCh. 17 - Prob. 55APCh. 17 - Prob. 56APCh. 17 - Prob. 57APCh. 17 - Prob. 58APCh. 17 - Prob. 59APCh. 17 - Prob. 60APCh. 17 - Prob. 61APCh. 17 - Prob. 62APCh. 17 - Prob. 63APCh. 17 - Prob. 64APCh. 17 - Prob. 65APCh. 17 - Prob. 66APCh. 17 - Prob. 67APCh. 17 - Prob. 68APCh. 17 - Prob. 69APCh. 17 - Prob. 70APCh. 17 - Prob. 71APCh. 17 - Prob. 72APCh. 17 - Prob. 17.1CTECh. 17 - Prob. 17.2CTECh. 17 - Prob. 17.3CTECh. 17 - Prob. 17.4CTECh. 17 - Prob. 17.5CTECh. 17 - Prob. 17.6CTECh. 17 - Prob. 1CGPCh. 17 - Prob. 2CGPCh. 17 - Prob. 3CGPCh. 17 - Prob. 4CGPCh. 17 - Prob. 5CGPCh. 17 - Prob. 6CGPCh. 17 - Prob. 1CHQCh. 17 - Prob. 2CHQCh. 17 - Prob. 3CHQ
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